First make pineapple stuffing, then make pineapple cake. 14g for each pastry and 16g for each filling. Think it over. If you like thick cakes, you can press 1: 1. Details are as follows:

Ingredients: pineapple stuffing: 10g (depending on personal taste), pineapple (or pineapple) 1000g (peeled net weight), butter 10g, maltose 40g, brown sugar (or white sugar) 50g, pastry: 10g (depending on personal taste)

1. Make pineapple stuffing first: use pineapple or pineapple, peel and cut into pieces. Because the heart of pineapple is hard, it is cut out separately.

2. Chop the pineapple meat with a knife.

3. the pineapple heart is squeezed into mud with a juicer.

4. Pour the chopped pulp and puree in the juicer into the non-stick pan together with the soup. Some recipes will squeeze out the juice before frying the stuffing, but I think frying with juice is more intense.

5. Stir fry over medium and small fire until the pulp is slightly dry. Pour in brown sugar (white sugar), butter and maltose and continue to stir fry.

6, stir fry until the stuffing begins to hold the group. Cool at room temperature, cover with plastic wrap and refrigerate for 5 hours. It can be packed overnight and the next day. Too much stuffing can also be put in the refrigerator. You can also make this stuffing for moon cakes.

7. Then make pineapple cake's cakes: sift the low-gluten flour, almond powder, milk powder and salt and mix them together for later use.

8. Soften butter at room temperature, beat with electric egg beater until smooth, and pour in powdered sugar.

9. Stir the powdered sugar evenly with a scraper until no dry powder can be seen, and then send it with electric egg beater until it is slightly fluffy and white.

10, pour a small amount of egg yolk liquid several times. I divided the yolk into four parts and poured it out. Stir every time until the egg yolk liquid is completely blended, and then pour it down.

1 1. Pour all the powder mixed in step 7.

12, stir evenly, not too much. I'm wearing disposable gloves here. It's faster to mix them directly. The mixed dough won't stick to your hands.

13, one cake 14g, one filling 16g. If you like thick skin, press 1: 1.

14. Put the stuffing on the skin and slowly tighten the mouth from bottom to top.

15. Then put the wrapped pineapple cake into the mold and flatten it.

16, the oven is preheated to 150℃ in advance, and the middle layer is baked for 25 minutes until the surface is yellow and colored. After baking, cool and demould. Because it needs oil back, it tastes better the next day.

17, done.